Vermicelli Noodle Salad

Mmm… Vermicelli noodle salad! This is love in a bowl. If you’ve had one of these before, you know what I’m talking about. It’s one of the main things I look forward to when I enter a Vietnamese restaurant. I’m crazy about it and as silly as this may sound, I’d pick this noodle salad over pho any day (and I’m not kidding)! Before Sam and I decide on a Vietnamese restaurant, I always ask two things: (1) “Are there vermicelli noodle salads?” and (2) “Do they have bahn mi sandwiches?” If I get a no for both of these questions, then I would very much rather go somewhere else. I know, I know. You pho lovers might be thinking, “But there’s still pho and pho is love and that’s all you need!” I also love pho but I happen to love the vermicelli noodle salad dish a lot more. 🙂 Anyways, this special recipe request was made by Nouta Vue. Thanks for requesting, Nouta!


The pork was sliced and marinated overnight. The meat is traditionally barbecued or grilled over charcoal. Living in a little one-bedroom apartment, we don’t have a grill at home, so I did what worked best for me: the (non-stick) frying pan! With some oil in my pan, I cooked the garlic and ginger first, then I tossed in the meat afterwards. Don’t stir the meat too often, as that will prevent you from getting a nice crisp sear on your meat. I especially admire the corn starch in this part, as it adds a thick, starchy texture to it that keeps the meat soft. 😀



The presentation above is just one way of styling it. If you’re a vermicelli noodle salad lover like me, you might notice that every restaurant has their own unique way of presenting it. Nevertheless, the ingredients are likely the same.


To learn how to make the egg rolls, click here!





A vermicelli noodle salad is usually prepared with a fish sauce dressing. Don’t let the name of the sauce ruin it for you. It’s actually really good and compliments the salad really well. The fish sauce dressing consists of fish sauce, sugar, garlic, lime and water. Enjoy this recipe and let me know your thoughts below! Have fun in the kitchen and stay inspired. 🙂

Vermicelli Noodle Salad
Serves 4
This is love in a bowl! It's filled with rice noodles, lettuce, bean sprouts, peanuts, pork and so much more! Serve with a fish sauce dressing.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 1 lb of pork, sliced
  2. 1 package of rice vermicelli noodles (400g or 14 oz)
  3. peanuts, crushed
  4. Marinade for the Pork
  5. 1 tablespoon of oyster sauce
  6. 1 teaspoon of black soy sauce
  7. 1/2 tablespoon of corn starch
  8. 2 tablespoons of granulated sugar
  9. 1 teaspoon of granulated chicken flavor soup base mix
  10. 1/2 tablespoon of salt
  11. 1 tablespoon of garlic, minced
  12. 1 tablespoon of ginger, minced
  13. 1 tablespoon of vegetable oil
  14. Vegetables
  15. 1 head of green lettuce
  16. 1 cucumber, thinly sliced into 1-inch segments
  17. 2 carrots, thinly sliced into matchsticks into 1-inch segments
  18. 2 stems of green onion, thinly sliced into 1-inch segments
  19. beansprouts, handful
  20. mint, handful
  21. Fish Sauce Dressing
  22. 2 garlic gloves, minced
  23. 1/4 cup of fish sauce
  24. 5 tablespoons of granulated sugar
  25. 1 1/4 cup of water
  26. 1 tablespoon of lime juice
  27. 1-2 thai chili red pepper, optional
  28. sesame seed, optional
  1. Marinate your pork with ingredients under "Marinade for the Pork" except for the garlic, ginger and vegetable oil. *Tip: Marinate the meat for at least an hour or overnight. It will taste better.
  2. To cook your vermicelli noodles: Boil the vermicelli noodles on high heat for about 15 minutes or until cooked. (*Tip: Constantly stir the vermicelli noodles to prevent them from sticking to the bottom of the pot. You will know when the vermicelli noodles are ready by sampling a noodle strand. If it is soft all the way through, it is ready.) Drain the hot water and replace it with cold water. Once the pot is cool, separate your vermicelli noodles from the water and into a colander.
  3. To cook the meat: Pour the vegetable oil into your frying pan on high heat. Once the oil is hot, add in the minced garlic and ginger. Stir until the garlic begins to turn golden brown, then add the pork. Cook the pork for about 10 minutes or until cooked.
  4. Assemble your bowl with some vermicelli noodles, vegetables and meat. Feel free to add succulent extras, such as egg rolls, meatballs or shrimp. I went with egg rolls and meatballs.
  5. To make the fish sauce dressing: Combine all ingredients together.
  1. Egg Roll recipe can be found under "Kab Yaub (Hmong Egg Rolls)"
  2. Meatball recipe will be posted next week.
  3. Yields: 4 bowls

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  • mlee

    what cut of pork do you yes?

    p.s. i love your blog and how you show step by step with pictures!

    • sheiladipity

      Hi Maylia! Thanks for your comment and for following along. I believe the type of meat I used was pork shoulder. Have fun in the kitchen and let me know how everything turns out! 🙂

  • Lemongrass Turkey Meatballs – sheiladipity

    […] with flavor and would satisfy those taste buds! This recipe was especially created to go with my vermicelli noodle salad recipe that I posted last week. If you prefer, these meatballs would also be great by themselves or […]

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